Fall is here early, at least here in Paris! The weather has been awful and I even contemplate to start using my winter coat. However since I’m still in denial, I refuse to wear one and layered on instead!
Since my husband love butternut squash soup and the weather has been very cold lately, I decide to cook him a whole big pot just for him!
I tweak my recipe a bit and decided not to use vegetable stock as I think the sweetness of the butternut squash enhance with some spices will be flavoursome enough! I love the colours during fall, all those orangey, yellow and reddish hues!
1 Whole butternut squash or half a pumpkin
1 Onion (diced)
1/2 teaspoons of nutmeg
1/2 teaspoons of ginger powder
1/2 teaspoon of cinnamon powder
1/4 teaspoon of cayenne pepper
1 1/2 teaspoons of white sugar
1 litre of boiling water
Salt and Pepper
1. First thing you need to do is roast your butternut squash or pumpkin in the oven at 220C for around 45-60 minutes depending the size of your squash. Dress them with olive oil and season well and roast them the cut side up. Once their ready, set them aside and let them cool. Peel the skins and chopped them up.
2. Fry up the onions in a big pot with some olive oil, make sure you sweat the onion with some salt until it’s nice and golden.
3. Put the chopped squash in the pot mixed them up well, then put the boiling water in. Add all the spices and season well. Stir it well and cook it for around 10 minutes.
4. The get your hand blender and blend them till it’s all nice and creamy. I don’t like adding cream in as I think it taste fine without. However if you want to add them, you can! Garnish with a bit of parley at the end and it’s all good to go. It’s actually taste better if you eat it the next day for some reason, that’s why my hubby said! He loved it so much he had it for dinner 3 days in the row!
Happy Fall everyone, get rugged up and cozy!